Step 1

Coat a 10 cup tube pan or bundt pan with solid vegetable shortening and sugar or Wilton cake release.

Step 2

Preheat oven to 350°F

Step 3

In the bowl of an electric mixer, beat butter and cream cheese until smooth.

Step 4

Add sugar and beat until fluffy. The mixture will lighten in color slightly.

Step 5

Add eggs one at a time, beating after each addition.

Step 6

Slowly add flour to the mixture and combine.

Step 7

Add lemon extract and combine.

Step 8

Pour batter into prepared pan.

Step 9

Bake 60 to 70 minutes or until pick inserted in center comes out clean or with 'dry' crumbs.

Step 10

Allow to cool on the countertop on a wire rack 15 minutes before inverting on a serving tray. Cool completely on the counter before covering in an airtight container. Store in air-tight container on the counter-top for 3 to 4 days.